YOUR SOLIN GENERATED RECIPE
Seared Salmon with Steamed Asparagus and Brown Rice
Pan-seared wild salmon served over nutty brown rice and tender asparagus, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7.5 ounces Wild Atlantic Salmon Fillet
0.5 cup Cooked Brown Rice
1 cup Asparagus Spears
1 wedge Lemon
PREPARATION
Pat the salmon fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat a high-quality non-stick skillet over medium-high heat and place the salmon in the pan skin-side up.
Sear the salmon for 4-5 minutes until a golden crust forms, then carefully flip the fillet.
Continue cooking for another 3-4 minutes until the salmon is opaque and flakes easily with a fork.
While the salmon sears, place the asparagus in a steamer basket over boiling water and steam for 3-5 minutes until tender-crisp.
Heat the pre-cooked brown rice until steaming hot.
Arrange the brown rice on a plate, top with the seared salmon, and serve with the steamed asparagus and a fresh lemon wedge.